Historical Herb-Roasted Pork with Root Vegetables
A rustic pork roast flavored with aromatic herbs and roasted alongside hearty root vegetables, evoking classic village fare. This american-inspired pork ready in about 140 minutes pairs pork shoulder roast, fresh rosemary sprigs, fresh thyme sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 lbs pork shoulder roast
- 3 sprigs fresh rosemary sprigs
- 3 sprigs fresh thyme sprigs
- 5 cloves garlic cloves
- 4 tbsp olive oil
- 3 medium, peeled and cut into 2-inch chunks carrots
- 2 medium, peeled and cut into 2-inch chunks parsnips
- 2 medium, quartered yellow onions
- 2 tsp salt
- 1 tsp black pepper
- 1 cup chicken broth
Instructions
- Step 1: Preheat the oven to 350°F. Pat dry 3 lbs pork shoulder roast and rub all over with 4 tbsp olive oil, 2 tsp salt, and 1 tsp black pepper.
- Step 2: Finely chop 5 garlic cloves, 3 sprigs fresh rosemary, and 3 sprigs fresh thyme, then press the mixture onto the pork surface to infuse herb flavor.
- Step 3: Arrange 3 peeled and chunked carrots, 2 peeled and chunked parsnips, and 2 quartered yellow onions in the bottom of a large roasting pan.
- Step 4: Place the pork roast on top of the vegetables and pour 1 cup chicken broth into the pan to keep the environment moist.
- Step 5: Roast uncovered for 2 hours, basting occasionally with pan juices, until the internal temperature reaches 145°F and vegetables are tender.
- Step 6: Remove the pork and vegetables from the oven and let rest for 15 minutes before slicing and serving alongside the roasted root vegetables.
Frequently asked questions
How long does Historical Herb-Roasted Pork with Root Vegetables take to make?
Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Historical Herb-Roasted Pork with Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder roast from drying out.
Can I substitute ingredients in Historical Herb-Roasted Pork with Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Historical Herb-Roasted Pork with Root Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Historical Herb-Roasted Pork with Root Vegetables?
American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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